Chafing dish possibilities

Melt one-fourth cup butter, add two and onehalf tablespoons flour, and pour on gradually two cups milk. Mash yolks of four hard-boiled eggs, and mix with one teaspoon anchovy es- Chafing Dish Possibilities sence, add to sauce, then add two cups cold boiled, flaked fish. Creamed Salt Codfish Pick in pieces and soak in lukewarm water one and one-half cups fish; drain as soon as soft. Melt three tablespoons butter, add two tablespoons flour and a few grains pepper. Pour on gradually one and one-half cups milk. Add fish and one egg, slightly beaten. Pour over slices of toasted bread, covered with slices of hard-boiled eggs. Salt Codfish with Cheese Prepare codfish as in preceding recipe. Melt two tablespoons butter, add one and onehalf tablespoons flour mixed with one-eighth teaspoon paprika, and pour on gradually one cup milk. Add fish and one-half cup grated cheese. As soon as cheese is melted, add one egg> slightly beaten. Grilled Sardines Drain twelve sardines and cook until heated, turning frequently. Arrange on small oblong pieces of dry toast and serve with Maitre d'Hotel butter. Fish Rechauffes Ragout of Sardines, I Drain sardines, remove backbones, and separate in pieces. Heat in blazer, season with salt and paprika, and add sherry wine to moisten. Serve on zephyrettes. Ragout of Sardines, II Drain sardines, remove backbones, and separate in pieces. Heat in blazer, using enough butter to moisten. Season with Worcestershire sauce and cayenne, allowing one teaspoon sauce and one-eighth teaspoon cayenne for twelve fish. Sardines with Anchovy Sauce Drain twelve sardines and cook until heated, turning frequently. Make one cup brown sauce with one and one-half tablespoons sardine oil, two tablespoons flour, one cup brown stock, and anchovy essence to taste. Reheat sardines in sauce. Serve with brown bread sandwiches. Sardines k la Hollandaise Drain twelve sardines, heat and arrange on oblong pieces of toast. Melt two tablespoons butter, add one-half tablespoon Chutney, onefourth teaspoon salt, one-eighth teaspoon Chafing Dish Possibilities paprika, the yolks of two eggs, and one-half tablespoon lemon juice. Stir constantly until sauce begins to thicken, then add two tablespoons butter and one-fourth cup boiling water. Pour sauce over sardines. Devilled Sardines Drain twelve sardines, and cook until heated. Mix two tablespoons sardine oil, one-half tablespoon Worcestershire sauce, one-half tablespoon vinegar, one teaspoon lemon juice, one-fourth teaspoon salt, and one-eighth teaspoon paprika. Heat and pour over sardines. BEEF The empty spit Ne 'er cherished wit : Minerva loves the larder W. Cartwright BEEF Warmed Over Beef Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup stewed and strained tomatoes and one-fourth cup stock or water. Season with one-half teaspoon salt, one-eighth teaspoon paprika, and a few drops onion juice. Add one cup rare chopped beef; cook one minute, and serve. Rechauffe of Beef Brown two tablespoons butter, add three tablespoons flour, and, when well browned, pour on gradually one cup stock. Season with one-fourth teaspoon salt, one-eighth teaspoon paprika, a few grains each of mustard and curry powder, and two tablespoons sherry wine. Pour sauce over thin slices of rare roast beef. Beef Balls